Vegan lasagna rolls have all of the taste of a traditional meatless lasagna, but the assembly is easy and much quicker! This meatless and dairy free lasagna recipe can easily be modified to suit your individual tastes as well as your family’s palates!
I am so excited to finally be able to share this wonderful recipe for vegan lasagna rolls, from the Vegan Family Meals cookbook. This is a fun way to serve lasagna! Instead of the traditional way of layering , you top each individual lasagna sheet with the cheese filling, roll them up, and top with sauce before baking.
This vegan lasagna rolls recipe has 2 parts; the tofu ricotta filling and the vegan tomato sauce.
The sauce used in the lasagna rolls has quickly become my go-to sauce for a variety of pasta dishes. It’s perfect as a dipping sauce for bread or fried cheese sticks, too. I can’t believe how easy this recipe is to make! Vegan lasagna rolls are so quick and delicious, I may never make traditional lasagna again.
Total Servings 6 servings
Meatless and dairy free lasagna rolls, filled with tofu ricotta, vegetables, and flavorful tomato sauce.
30 minPrep (inc. refrigeration & rest time)
1 hr, 5 Cook Time
1 hr, 35 Total Time
Save RecipeIngredients
- 2 1/2 TB olive oil
- 2 onions, thinly sliced
- 6 cloves garlic, minced
- 2 TB fresh basil, chopped
- 1 tsp sea salt
- 1/2 tsp fresh black pepper
- 3 medium carrots, peeled and cut into small 1/4 inch pieces (I shredded them)
- 2 zucchini, cut into small 1/4 inch pieces (I shredded them)
- 1 head broccoli, stems removed and florets finely chopped
- 2 C Tofu Ricotta Cheese (recipe follows)
- 12 egg-less lasagna noodles
- 3 C Everyday Tomato Sauce (recipe follows)
-
Tofu Ricotta Cheese Filling
- 14 oz. firm tofu, drained and cut into quarters
- 2/3 C yellow miso
- 2/3 C water
- 1/2 C tahini
- 1/4 C olive oil
- 5 large garlic cloves
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried oregano
- 3/4 tsp sea salt
-
Everyday Tomato Sauce
- 1/4 C olive oil
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 1/2 tsp sea salt
- 28 oz. canned crushed tomatoes
- 1 C water
- 2 TB fresh basil, chopped
- 1 tsp fresh oregano
Instructions
-
Everyday Tomato Sauce
- Heat the olive oil in a heavy saucepan over medium-high heat. Add the shallots, garlic, and salt and saute until fragrant, about 20 seconds. Stir in the tomatoes and water.
- Bring to a gentle simmer, then decrease the heat to low and simmer gently, while stirring from time to time, for 20 minutes. Add the basil and oregano. Remove from heat.
Tofu Ricotta Filling
- Blend all of the ingredients in a food processor until smooth. If well covered, will keep for 2 days in a refrigerator.
Vegan Lasagna Rolls Assembly
- Preheat oven to 350 degrees.
- Heat 1 Tb of the oil in a large, heavy frying pan over medium high heat. Add the onion, garlic, basil, salt and pepper. Saute until the onions are tender, about 10 minutes. Add the carrots, zucchini, and broccoli and saute until the carrots are crisp-tender, about 12 minutes (if you shred, like me, this time will be less). Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese.
- Cook the noodles in a large pot of boiling salted water, stirring often until tender. About 10 minutes. Drain and rinse the noodles, then toss with 1 TB of the remaining oil to prevent noodles from sticking together.
- Coat a 13 x 9 x 2-inch baking dish with the remaining 1 1/2 tsp oil. Spread 1 C of the tomato sauce on the bottom of the dish. Using a spatula, spread about 1/2 C of the vegetable mixture over each lasagna sheet, leaving about 1/2 inch of each end uncovered.
- Roll up each sheet tightly and place it seam side down in the baking dish. Pour the remaining 2 C of sauce over the rolls.
- Cover the dish with foil. Bake until the sauce bubbles, about 55 minutes. Remove the foil and continue baking for 15 minutes.
- tofu ricotta filling
- leave space on the sides of each lasagna sheet for the filling to expand when you’re rolling them.
- easy assembly!
- save some fresh basil to use as garnish on top of the lasagna rolls
Thank you Ann Gentry and Much and House Public Relations for this opportunity! I have made 14 other recipes from this cookbook. Remember, I am NOT a vegan. But, I feel like this is a cookbook for anyone. I made soups, cookies, waffles, kale chips (OMG…my new favorite!!) and a personal favorite of my husband: The Nicoise Salad. So good and so fresh. I would love to eat this in her restaurant!
Thank you ALL for reading! I have been talking about this vegan lasagna rolls recipe and the cookbook for months, so thank you for sticking with me. ????
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